Skillet sautéed corn is a great way to enjoy this classic summer veggie.
I made this recipe the first time using leftover fresh sweet corn. When we buy corn on the cob, we buy at least two extra ears for other uses, like this salad. We buy 5-6 ears of sweet corn and cook all of it. Then we freeze the leftovers for future use.
It’s too early for local fresh sweet corn right now. Fortunately, frozen corn is a more than acceptable substitute.
Elements
Butter: Used to sauté the garlic and corn. Anyone who has enjoyed sweet corn with butter knows it’s a delicious combination.
Garlic: Adds nice flavor.
Corn: As I discussed above, leftover fresh corn is perfect for this recipe, but frozen corn is a worthy stand-in.
Thyme: Fresh thyme adds a nice pop of flavor. Use dried thyme if fresh isn’t available.
Salt & Pepper: Salt and pepper bring out the flavors.
Preparation
Melt the butter in a small skillet. Add the garlic and give a quick stir for about a minute.
Add the corn and allow it to heat up and sauté in the butter, stirring occasionally. The corn is ready as soon as it heats up, but I like to wait until I see a bit of browning for even more flavor.
Sprinkle with thyme, salt, and pepper.
Serve immediately. This was a great side along with marinated grilled chicken and green beans.
Skillet Sautéed Corn
Ingredients
- 1 tsp salt and pepper
- 1 clove garlic minced
- 1 cup corn fresh or frozen
- 1 tsp fresh thyme
- salt and pepper to taste
Instructions
- Melt the butter in a small skillet. Add garlic and sauté for one minute.
- Add corn to the skillet and sauté for 10 minutes, stirring occasionally.
- Add the thyme, salt, and pepper to taste. Serve immediately.